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Teresa Barrenechea is executive chef and owner of Marichu, a Spanish restaurant in New York City. The shrimp in this traditional Basque appetizer (known as gambas al ajillo in Spanish) are cooked in small earthenware dishes called cazuelas right on the burners of a stove.

Source: Martha Stewart Living, May 2004



Cook's Notes

If you don't have a flame-proof crock, cook shrimp all at once in a heavy cast-iron skillet.

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